Description
Ina Garten’s crostini with tuna tapenade blends Mediterranean flavors into an elegant appetizer. Crisp baguette slices topped with zesty olive spread and flaky tuna create a perfect bite-sized delicacy you’ll savor at first taste.
Ingredients
Scale
Main Protein and Cheese:
- 10 to 12 ounces (280 to 340 grams) canned or jarred Italian tuna packed in olive oil
- ⅓ cup (80 grams) Italian mascarpone cheese
Herbs, Seasonings, and Flavor Enhancers:
- 2 teaspoons anchovy paste
- 1 teaspoon fresh thyme leaves
- 2 tablespoons minced fresh parsley, plus extra for garnish
- 1 tablespoon grated lemon zest
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon drained capers
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Oils, Olives, and Bread:
- 3 tablespoons good olive oil, plus extra for brushing bread
- ¼ cup (40 grams) pitted and chopped kalamata olives
- 36 slices French bread, cut diagonally
Instructions
- Create a vibrant tapenade by draining most of the olive oil from the tuna, reserving 15 milliliters (). Carefully flake the tuna into a food processor, ensuring no large chunks remain.
- Incorporate anchovy paste, fresh thyme leaves, chopped parsley, finely grated lemon zest, and minced garlic into the food processor. Pulse the mixture several times to blend the ingredients uniformly.
- Stream in fresh lemon juice, remaining olive oil, and creamy mascarpone cheese. Process the mixture until it reaches an almost smooth, slightly textured consistency.
- Add briny kalamata olives, tangy capers, kosher salt, and freshly ground black pepper to the processor. Pulse briefly to integrate these final ingredients without completely breaking down their texture.
- Transfer the tapenade to a clean bowl, cover with plastic wrap, and refrigerate for a minimum of 60 minutes to allow flavors to meld and intensify.
- Prepare the crostini by preheating a gas grill to medium-high heat or an oven to 190 degrees Celsius (375 degrees Fahrenheit). Select high-quality bread slices and brush each side lightly with extra virgin olive oil.
- Grill the bread until golden brown and crisp on both sides, approximately 2-3 minutes per side. Alternatively, arrange the bread on a baking sheet and toast in the oven for 6-8 minutes until edges are crisp and color is light golden.
- Allow the crostini to cool slightly and develop a crunchy texture. Generously spread the prepared tapenade onto each toast point.
- Garnish with additional freshly chopped parsley for a burst of color and herbaceous flavor. Serve immediately while the crostini remain crisp and the tapenade is chilled.
Notes
- Select Premium Tuna: Seek out top-tier Italian tuna preserved in olive oil, ensuring a luxurious depth and silky consistency throughout your tapenade.
- Balance Citrus Carefully: Introduce lemon juice incrementally, tasting frequently to prevent overwhelming the delicate seafood and olive flavors.
- Optimize Bread Preparation: Gently toast bread slices to achieve a golden-brown exterior while maintaining a tender interior, creating the perfect crostini base.
- Enhance Flavor Development: Refrigerate the tapenade for at least an hour, allowing ingredients to harmonize and intensify their complex taste profile.
- Timing Matters Most: Assemble crostini moments before serving to preserve crispness and maximize the vibrant, fresh-made sensory experience.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Appetizer, Snacks
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini (1 of 36 servings)
- Calories: 64 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 5 mg